Mole negro sauce¶
Ingredients¶
- 6 dried chillies, e.g.
- Pasilla
- Arbol
- Chipotle
- Guajillo
- Ancho
- 1 liter / 4 cups broth or stock
- 1 cup prunes or dark raisins
- 1 large onion diced
- 3+ garlic cloves
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp dried oregano
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ ground cloves
- optional ½ canned chipotle + 1 tbsp of its (Adobo) sauce
- ¼ cup peanut butter
- 50 g dark chocolate
Directions¶
- Discard dried chillis’ stems and seeds, toast over medium heat
- Add broth, simmer covered 10′
- Add prunes, another 10′ covered, kill heat
…concurrently,
- Sauté onions + garlic in olive oil until deeply golden brown. Let them get really dark.
- Stir in spices ~2′, toasting them
Put everything in the blender, go easy on the broth: blend until silky smooth, control with broth.
Put back into the pan, stir in salt, peanut butter and chocolate.
Melt and adjust to taste.